Since opening its doors nearly a year ago, the Aga Khan Museum has been a cultural hit. It’s brought 100,000-plus visitors to its Don Mills location for events and exhibitions. The facility itself, designed by Pritzker Prize-winner Fumihiko Maki, is breathtaking, from the landscaped green space that surrounds the property to the reflective pools.

Diwan, the restaurant in the museum, has been less successful, and has undergone a number of transformations in its infancy. Since September, Diwan has been quietly helmed by Mark McEwan, the chef whose culinary empire includes North 44, One, ByMark, Fabbrica, a sprawling catering division and two grocery outlets. The museum hopes he will bring stability and consistent quality to its marquee dining room.